Strawberries and cream icebox cookies

By Jessica McGovern

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Ingredients

1-1/2 teaspoons (7.5 milliliters) lemon juice
2/3 cup (160 milliliters) strawberries, sliced into small pieces
1/2 cup (120 milliliters) butter, softened
1/2 cup (120 milliliters) brown sugar
1/2 cup (120 milliliters) sugar
1/2 cup (120 milliliters) cream cheese, softened
1 egg
1 teaspoon (5 milliliters) vanilla extract
2 -1/2 cups (590 milliliters flour, plus 2 tablespoons (30 milliliters) for strawberries
1/2 teaspoon (2.5 milliliters) baking soda
1/4 teaspoon (1.25 milliliters) salt
1/2 cup (120 milliliters) pink decorating sugar
Water, for decorating

Pour lemon juice over strawberries and toss gently. Let sit.
Cream together butter, brown sugar, and sugar. Add cream cheese and blend in. Add in egg and vanilla and mix to combine.
In a separate bowl, mix together flour, baking soda, and salt. Combine the flour mixture into the butter mixture.
Drain the strawberries. Toss the strawberries gently with two tablespoons (30 milliliters) flour. Fold strawberries into dough mixture.
Turn the dough out onto a lightly floured counter and gently roll into a five centimeter thick log. Wrap with parchment paper and twist ends to secure. Freeze for 12 hours.
Remove from freezer and unwrap. Brush log with water, then roll in pink decorating sugar.
Cut into 1.25 centimeter slices. Place on parchment paper-lined baking sheets. Bake at 350 F (175 C) for 10-12 minutes. Remove to wire racks to cool.